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Tue Oct 20, 2020, 04:18 PM

I'm on the 3rd straight night of eating corned beef and cabbage for dinner.

It gets better every night! But, there is a limit, so I am thinking of freezing the stock (maybe 2 qts) of what remains - some carrots, cabbage, potatoes, onions, and approx. 1/2 lb or corned beef.

Any thoughts on how to use this in a couple of months, as a stew or soup? Or just thaw and enjoy?

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Response to OAITW r.2.0 (Original post)

Tue Oct 20, 2020, 04:19 PM

1. Thaw and enjoy

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Response to OAITW r.2.0 (Original post)

Tue Oct 20, 2020, 04:21 PM

2. Freeze the stock in individual serving sizes

Then you can just nuke enough for your needs.

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Response to OAITW r.2.0 (Original post)

Tue Oct 20, 2020, 04:22 PM

3. veggies will be soggy and soft when u thaw them. still edible tho nt

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Response to OAITW r.2.0 (Original post)

Tue Oct 20, 2020, 04:25 PM

4. Thaw and enjoy with a good horseradish sauce.

Yummmmm.

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Response to blm (Reply #4)

Tue Oct 20, 2020, 04:29 PM

6. I was thinking of adding some white viniger and Grand Poupon mustard to jazz it up before freezing.

All the vegetables were horribly undercooked the 1st night, but last night....perfect! Tonight's meal will be too!

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Response to OAITW r.2.0 (Original post)

Tue Oct 20, 2020, 04:27 PM

5. OK, here's my plan.

After tonight's meal, Iam going to cook the rest of the carrots, cabbage, another onion, and another 2 potatoes for a couple hours on simmer....then put into individual serving containers with the rest of the meet. Should be tasty in Dec/Jan timeframe!

Thanks for the comments!

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Response to OAITW r.2.0 (Original post)

Tue Oct 20, 2020, 04:32 PM

7. Not to be a negative Nelly - but having worked in restaurants for 18 years,

I'm a bit of a food safety nerd. It would have been good to freeze some of the stock immediately after having first cooked it. After three days in the fridge, bacteria HAS started to grow - especially if you've been reheating the whole pot each night instead of dishing out one serving and nuking it. If it were ME, I would not freeze any of the stock at this point. For future, immediately upon cooking, portion out what you want to freeze, let it cool for an hour (in the fridge, not on the counter), then freeze.

I had food poisoning once, and that was enough for me. I don't wish that on anyone.

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Response to pnwest (Reply #7)

Tue Oct 20, 2020, 05:13 PM

8. Thanks for the tips

We freeze a lot. Interesting it was the power cooling and not on the counter. Itís makes sense.

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Response to OAITW r.2.0 (Original post)

Tue Oct 20, 2020, 05:25 PM

9. Thaw and enjoy over and over. It's like when I grill burgers and freeze

some for January and it's zero outside

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Response to OAITW r.2.0 (Original post)

Tue Oct 20, 2020, 05:35 PM

10. I would make a hash out of the meat & potatoes

and have it for brekkie tomorrow morning.

Then freeze the veggies and stock for a soup at a later date.

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Response to OAITW r.2.0 (Original post)

Wed Oct 21, 2020, 12:34 AM

11. I'd probably be turning it into soup

with added veg and some beans. Freezing the last dab of it and bringing it out after the holidays when you're sick to death of turkey would work, also.

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Response to Warpy (Reply #11)

Wed Oct 21, 2020, 12:38 AM

12. Got 4 complete dinners and 3 Panera sized Soup containers in the freezer.

Sure take care of my corned beef fix through the winter.

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